Red Beans And Rice Recipe

This Red Beans and Rice recipe brings back memories. This is my mother's recipe she would cook on many Sunday's. It has a little heat with crushed red pepper.

1 pound of red beans, soaked overnight (rinsed and drained)

8 cups of water

1 Ham hock

1 bay leaf

1 15 oz can chicken or beef broth

½ cup chopped celery

½ cup chopped diced onion

½ cup chopped green pepper

1 tablespoon of crushed red pepper

2 tablespoons of white vinegar

1 tsp of sugar

2 tablespoons of chili powder

½ teaspoon of kosher salt

3 cloves of garlic, minced

2 tablespoons of vegetable oil

Long grain rice

First, cook ham hock in chicken or beef stock. Cook about 30 minutes or until tender on medium setting and cover with a lid. When cooked take ham hock and cut meat off the bone. Set aside.

Take the drained red beans that have been soaked and add to a large pot with the 8 cups of water. Add the 1 tsp of sugar, 2 tablespoons of white vinegar, 2 tablespoons of chili powder, bay leaf and 1 tablespoon of crushed red pepper. Bring to a boil for two to three minutes.

Reduce heat to a moderate setting and add the cut ham hock meat and the remaining chicken or beef stock and cook for about two hours or until the beans are tender. Cover with a lid.

While the beans are cooking, heat a large pan on a medium setting. When hot, add the two tablespoons of vegetable oil. Add the onions, green pepper, celery and garlic and ½ teaspoon of kosher salt. Add to bean mixture.

After the beans are cooked for the two hours and if it becomes too thick, add a little water to mixture to thin. Serve with rice.

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